▪ 1 Cup Sugar
▪ 2 Oz Dark Chocolate
▪ 1/2 Cup Butter (1 Stick)
▪ 2 Eggs
▪ 1 1/2 Teaspoons Vanilla Extract
▪ 1 1/2 Teaspoons Red Food Coloring
▪ 2/3 Cup Flour
▪ 1/4 Teaspoon Salt
▪ 8 Oz. Room Temperature Cream Cheese
▪ 1/3 Cup Sugar
▪ 1 Egg
▪ 1 Teaspoon Vanilla Extract
Preheat oven to 350 degrees F.
Grease the bottom and sides of an 11×7 inch metal baking pan. Grab a piece of parchment paper a little bigger than your pan, place in the pan, pushing it down so that it sticks to the sides. If you do not have parchment paper all is not lost, this just makes your life easier when it comes time to get the brownies out of the pan. Instead, grease the pan itself. Otherwise, grease the parchment paper and set aside.
In a heatproof bowl, melt together the butter and dark chocolate. I used my microwave’s melt chocolate option, or you can use a double boiler. Make sure to keep an eye on the chocolate so as not to overcook it. Once both the butter and chocolate are just melted, stir together until smooth. Set aside to cool.
In a large mixing bowl, whisk together the sugar, eggs, vanilla, and red food coloring. The mixture will look very red at this point; don’t worry, it doesn’t stay that bright. Add the cooled chocolate mixture to the bowl, whisking in until combined. Lastly, add in the flour and salt, stirring till just combined. Set aside.
Onto the cheesecake mixture.
In a separate mixing bowl, combine the cream cheese, sugar, egg, and vanilla. I suggest using a hand or stationary mixer for this.
Pour brownie mixture into your greased pan, spreading it out into an even layer.
Next, grab your cheesecake mixture. Place the cheesecake mixture by the spoonful on top of the brownie batter. Use your spoon to swirl the brownie batter and cheesecake mix together. This is the fun part; you can make designs and mix it as much or little as you want. No two red velvet cheesecake brownies will look the same.
Bake in a 350F oven for 35 minutes. The brownies are done when they’re set, the edges are starting to lightly brown, and a toothpick inserted into the middle comes out clean.
Let cool completely. Once cooled, remove from the pan using your parchment paper. Cut into your desired size and enjoy.